Frozen Raspberry-Yogurt Brownies
- 1 (1 lb., 4.5-ounce) package low-fat fudge brownie mix (such as Betty Crocker Sweet Rewards)
- 1 (14-ounce) package unsweetened frozen raspberries, thawed
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 (1/2-gallon) carton vanilla fat-free frozen yogurt, slightly softened
- Preheat oven to 350u0b0.
- Prepare brownie mix according to package directions, using a 13- x 9-inch baking pan. Bake at 350u0b0 for 20 minutes or until just set (brownies will be fudgy). Let cool completely.
- Press raspberries through a fine sieve over a bowl, reserving 1 cup raspberry puree; discard seeds. Combine raspberry puree, sugar, cornstarch, and water in a saucepan; stir with a whisk until blended. Bring to a boil, and cook 1 minute or until thick, stirring constantly with a whisk. Pour raspberry sauce into a bowl; press plastic wrap onto surface of sauce, and let cool completely.
- Add yogurt to raspberry sauce; swirl together, using a rubber spatula or spoon. Quickly spread yogurt mixture over brownies in pan. Cover and freeze 4 hours or until firm. Cut into 24 squares.
brownie mix, frozen raspberries, sugar, cornstarch, water, vanilla fat
Taken from www.myrecipes.com/recipe/frozen-raspberry-yogurt-brownies (may not work)